SPONGE CAKE

Zutaten: SPONGE CAKE

  • 2.8 oz
    Zucker
  • 3.0 oz
    Mandelpulver
  • 0.4 oz
    Mehl
  • 15.4 gr
    Backpulver

Zubereitung: SPONGE CAKE

Mix together in thermomix.

Zutaten: SPONGE CAKE

  • 0.4 oz
    Öl
  • 2.6 oz
    Eigelb
  • 0.1 oz
    Panca-Chilis

Zubereitung: SPONGE CAKE

Add.

Zutaten: SPONGE CAKE

  • 4.4 oz
    Eiweiß

Zubereitung: SPONGE CAKE

Add

Sift and add to sifon (with 2 patterns). Pipe in a cup and heat in microwave.

BRETON SABLÉ

Zutaten: BRETON SABLÉ

  • 0.7 oz
    Backpulver
  • 1.5 lb
    Mehl

Zubereitung: BRETON SABLÉ

Mix and sift.

Zutaten: BRETON SABLÉ

  • 1.1 lb
    Buttercreme
  • 1.0 lb
    Kristallzucker
  • 0.2 oz
    Salz

Zubereitung: BRETON SABLÉ

Mix until smooth.

Zutaten: BRETON SABLÉ

  • 7.1 oz
    Eiweiß

Zubereitung: BRETON SABLÉ

Mix with previous mixture. Fold in fl our mixture using a spatula

Leave to rest in refrigerator for one day. Roll out until 6 mm thick. Bake for 17-18 mins. at 165°C.

CHOCOLATE MOCHA BEANS

Zutaten: CHOCOLATE MOCHA BEANS

  • CHF-3D-19953
  • CLR-19165

Zubereitung: CHOCOLATE MOCHA BEANS

Dust beans with powder.

GOLD CHOCOLATE BAVAROIS

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 8.8 oz
    Sahne
  • 1
    Vanille
  • 6.0 oz
    karamellisierter Zucker

Zubereitung: GOLD CHOCOLATE BAVAROIS

Boil together

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 2.3 oz
    Eigelb
  • 8.8 oz
    Milch

Zubereitung: GOLD CHOCOLATE BAVAROIS

Make an anglaise.

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 1.8 oz
    Gelatinemasse

Zubereitung: GOLD CHOCOLATE BAVAROIS

Add and mix in.

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 5.3 oz
    Callebaut® Feinste belgische Karamell-Schokolade Gold

Zubereitung: GOLD CHOCOLATE BAVAROIS

Pour previous mixture onto chocolate. Leave to cool.  

Zutaten: GOLD CHOCOLATE BAVAROIS

  • 1.0 lb
    Schlagsahne

Zubereitung: GOLD CHOCOLATE BAVAROIS

Add.

Leave to rest in refrigerator for one day. Roll out until 6 mm thick.
Bake for 17-18 mins. at 165°C.

FINISHING & DECORATIONS

Zutaten: FINISHING & DECORATIONS

  • CHD-CP-90104E0
  • CHF-3D-19953
  • CHD-3D-19027E0

Zubereitung: FINISHING & DECORATIONS

1. Fill a Mona Lisa® Dark Chocolate Mini Coffee Cup (CHD-CP-90104E0-A99) with Gold Chocolate Bavarois.
2. Dress a second Gold Chocolate Bavarois with Sponge Cake, Breton Sablé, Gold Chocolate Sauce and Mona Lisa® Dark Chocolate Mocha Beans (CHF-3D-19953-999). Decorate to taste with pepper. Finish with Mona Lisa® Vita Gold Spheres (CHD-3D-19027E0-999).